French Toast with Farmers Market Cinnamon Bread

This week’s Farmers Market find was a delicious loaf of homemade cinnamon sourdough bread! In order to put this sweet treat to proper use, I decided to make french toast with it one morning.

Obviously you can use the bread of your choice, but this is the recipe I used for this delicious french toast!


  • 4 slices of bread (Your choice of bread)
  • 1/4 cup Milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon buuter
  • Optional: Berries of your choice

The instructions here are super simple. Just mix the eggs, milk, and vanilla in a bowl. Make sure you choose a shallow dish or a bowl big enough that you can fit your bread in it to dip it. Begin heating a skillet and melt the butter in it. Dip the slices of bread into your milk/egg/vanilla mixture, and completely coat the bread before placing it in the skillet. Cook the bread on each side for 2-3 minutes, or until golden brown. Serve with maple syrup, powdered sugar, fresh berries, or whatever you prefer on your french toast. Enjoy!

Chocolate Fruit Dip

fullsizerender-41With spring and summer around the corner, fresh fruit is slowly coming back at the Farmers Market! I love fruit and could eat it all day, but sometimes its nice to have a little side to go along with it. I made this chocolate fruit dip with a fruit tray the other day for a get-together, and everyone seemed to like it! Here is the recipe:

  • 2 tbsp Unsweetened Cocoa Power
  • 4 tbsp Powdered Sugar
  • 4 oz Cream Cheese
  • 2/3 cup Greek Yogurt
  • 1 tsp Vanilla Extract

Directions for this are pretty simple. I was able to make this without a mixer and just mixed the ingredients by hand. If the cream cheese is closer to room temperature, it will be easier to mix. Just combine all of the ingredients until they are mixed well, and add more of whatever ingredient to your taste.

Serve with any fruit you like, and enjoy!

Homemade Frozen Yogurt!

Thanks to North Carolina having 80 degree weather in February, I have found myself craving ice cream, so to keep me from going to the store and buying a pint of ice cream, I decided to make a healthier alternative with ingredients I already had. For the frozen fruit, I used mangos and mixed berries for mine, but you can use strawberries, mixed berries, peaches, mangos, or really anything you want! Its up to you!img_4827

  • 4 cups Frozen Fruit
  • 3 tbsp Honey
  • 1/2 cup Greek Yogurt
  • 1 tbsp Lemon Juice

The instructions for this are super simple. All you have to do is add these ingredients together in a blender and mix until it is a desired consistency. You might have to add a little more liquid to the mixture if you don’t have a strong blender, but my Ninja Blender worked great for this!

I ate some immediately, but stuck the rest in the freezer for later. I do take it out about 10 minutes before I want to eat it, to allow it to defrost to a better consistency, but it tastes delicious!

Spinach, Pesto, Tomato and Cheese Quesadillas

fullsizerender-39My most recent visit to the Farmers Market left me with a giant bag of fresh spinach that I had no idea what to do with, as well as some other veggies that I needed to use. I decided that I was going to try a new recipe and make these quesadillas for dinner! The ingredients are just rough estimates. I added a lot of spinach, and didn’t use more than 1 tomato, but you can add/take out ingredients as you want! I used whole wheat tortillas, and used fresh mozzarella, but any kind of mozzarella cheese and tortilla will be fine. Here is roughly what I used for my quesadillas!


  • 1/4 Cup Feta Cheese
  • 1/2 Cup Mozzarella
  • 1 Roma Tomato (sliced thin)
  • 1 cup Spinach (chopped if needed)
  • 2 tablespoons Pesto
  • 2 tortillas


  1. Place one tortilla on a skillet over medium heat, and spread a layer (I used about 1 tablespoon per tortilla) of pesto on top.
  2. Add a light layer of mozzarella cheese, then feta.
  3. Add tomato slices, spinach, and top with another layer of mozzarella cheese.
  4. Spread a layer of pesto on the other tortilla. Place tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.
  5. Enjoy!

***Word of advice: Be careful and try not to burn your hand like I did while flipping tortillas. Safe cooking, everyone!***

Best Simple Fluffy Pancakes

I don’t know what you think about pancakes, but I think they are pretty great. You can put all different types of syrup on them, fruit and other toppings on them, they have chocolate chip pancakes, blueberry, and the possibilities are basically endless with pancakes. This is my basic recipe for really great pancakes. This is a simple, plain pancake, but I have made them before just by throwing in some chocolate chips or blueberries to change things up.

I don’t have a griddle or specific pancake pan like some people do, so I typically use my cast iron skillet. If you do want blueberry pancakes or some other variety instead, just add it after you have made the basic mixture, but before you cook the pancakes. Here is the recipe:


  • 1½ cups all-purpose flour
  • 3½ tsps baking powder
  • ½ tsp salt
  • ¼ cup sugar
  • 1¼ cups milk
  • 1 egg
  • 3 tbsp butter, melted
  1. Melt the butter in microwave for 30 seconds, set aside.
  2. In a medium bowl, mix together flour, sugar, salt, and baking powder.
  3. Stir milk and egg together.
  4. Create a well in the center of the flour mixture.
  5. Pour the butter and milk mixture into the well.
  6. Use a whisk to stir everything together until just combined. It might be a little thick and lumpy, but should be well incorporated.
  7. Sit the batter to the side while heating a lightly oiled skillet or griddle to medium heat. ***I highly recommend not using high heat to cook them quicker, because it will just leave the middle of the pancake uncooked or the outside too burnt.***
  8. Pour the batter onto the griddle/skillet, using about ¼ cup for each pancake (or more depending on how big y’all like your pancakes)
  9. Cook each side for 3-6 minutes, until lightly golden brown.
  10. Enjoy with whatever you fancy on your pancakes. 🙂

Paprika Chicken in White Wine Thyme Sauce with Roasted Sweet Potatoes

This is really two recipes, but I thought they paired together perfectly, and they were easy to fix at the same time as well.  The Paprika Chicken with Spinach in White Wine Thyme Sauce was full of flavor and the sauce was delicious. It is done all on the stove top in a skillet, which left the oven free for roasting some sweet potatoes! Check out the recipes below and enjoy this delicious meal!

Paprika Chicken & Spinach in White Wine Thyme SauceIMG_4694.JPG


  • 2 large chicken breasts
  • 2 tsp paprika
  • salt & pepper (to taste)
  • 5 Tbsp butter
  • ¼ cup fresh thyme leaves
  • 3 large garlic cloves, minced
  • 1 cup dry white wine (I used Sauvignon Blanc and it turned out really well!)
  • 2 handfuls spinach


  1. Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper.
  2. Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on one side for three minutes (or until starting to brown/golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.
  3. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.
  4. Bring the wine to a gentle simmer and let cook for 20 minutes. If it reduces too much, you can always add a little more wine!
  5. Add the spinach, and let wilt fully. Season with salt and pepper, make sure your chicken is done, and enjoy!


Roasted Sweet Potatoes


  • 2-3 medium sized sweet potatoes, peeled and diced into 1-inch cubes
  • 3 Tbsp olive oil
  • 3 – 4 cloves garlic, minced
  • 1 1/2 Tbsp chopped thyme leaves (fresh leaves are best!)
  • Salt & pepper
  • 1 1/2 tsp Italian seasoning
  • 1/3 cup grated parmesan
  • more olive oil (for serving, if desired)



  1. Preheat oven to 400 degrees.
  2. In a small mixing bowl stir together olive oil, garlic, and thyme.
  3. Place potatoes in a mound on baking sheet, pour mixture over potatoes and season with salt and pepper to taste and toss to evenly coat. Spread into an even layer.
  4. Roast in preheated oven until tender, tossing once halfway through, about 20-25 minutes total.
  5. Remove from oven, drizzle and toss with a small amount of olive oil then immediately sprinkle with parmesan.

You can always add more seasonings and fresh herbs, like basil or parsley, for even more flavor! Enjoy and happy cooking!